10,000 goose recipes

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Grilled pizza cooked right on the charcoal grates for a smoky, blistered, chewy-crisp crust, topped lightly with fontina, romano, fresh tomato, and basil. The bold technique that beats any oven pie.

Fettuccine tossed with canned clams, fresh tomatoes, sweet corn, garlic, and basil in a quick white-wine pan sauce. A 16-minute summer pasta that bridges pantry and farmer's market in one bowl.

Oven-baked spareribs on a bed of sauerkraut with grated carrots, chopped apple, tomato juice, brown sugar, and caraway seeds. Feeds 10 with just 10 minutes of prep.

Vegetarian moo shu with bok choy, bean sprouts, mushrooms, and crumbled tofu stir-fried in sesame oil, rolled in Chinese pancakes with hoisin sauce.

Whole grain shortbread made with amaranth flour, whole-wheat flour, rice flour, honey, and butter. Nutty, earthy, and naturally sweetened, this healthier shortbread bakes up in under 20 minutes.

Yeasted chocolate bread made with a honey sponge starter and semi-sweet chocolate rolled jelly-roll style into 8 individual mini loaves. Brushed with egg glaze and best served hot from the oven.

Banana caramel pie with a brown sugar custard cooked on the stovetop, sliced ripe bananas, and a whipped cream or meringue topping. A retro butterscotch-banana pie that beats anything from a box.

Brown rice baked with spinach, mushrooms, cottage cheese, and Parmesan topped with sunflower seeds. A wholesome, high-protein casserole the whole family will love.

Really easy to make, and good flavour, especially with some good cheese!

Sandwich is always popular, try this one, good for all!

Packed with meaty goodness with a combination of chicken, pork and beef.

This is a perfect combination, there is a lot of omega-3 fatty acids. Very good for heart!

This was very good. I prepared the salads individually on salad plates and fanned the pears for a more elegant look.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.